Stir-fried Sweet Potato Stems with Dried Shrimp
Summer Seasonal Healthy Side Dish: Stir-fried Sweet Potato Stems with Dried Shrimp
This is a healthy side dish made by stir-frying summer’s seasonal sweet potato stems with savory dried shrimp. While often made with anchovies, this version with dried shrimp offers a different, delightful charm. Enjoy the chewy texture and umami-rich flavor of this simple yet delicious dish!
Main Ingredients- 180g prepared sweet potato stems
- 80g dried shrimp
- 1 red chili pepper
- 2 Tbsp perilla oil (deulkireum)
- 1 Tbsp coarse salt (for blanching)
Seasoning- 0.5 Tbsp Korean soup soy sauce (guk-ganjang)
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- 0.5 Tbsp oyster sauce
- 0.5 Tbsp minced garlic
- 2 tsp brown sugar
- 0.5 Tbsp toasted sesame seeds
- Pinch of black pepper
- 0.5 Tbsp Korean soup soy sauce (guk-ganjang)
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- 0.5 Tbsp oyster sauce
- 0.5 Tbsp minced garlic
- 2 tsp brown sugar
- 0.5 Tbsp toasted sesame seeds
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare all the ingredients for the dish. Using pre-prepared sweet potato stems will make the cooking process much smoother.
Step 2
Rinse the dried shrimp lightly under running water. If you find any parts of the dried shrimp to be too hard or rough, you can gently remove them. (Removing the heads will make them even more tender.)
Step 3
Use the peeled sweet potato stems. Fill a pot with plenty of water, add 1 tablespoon of coarse salt, and bring it to a boil. Once boiling, add the prepared sweet potato stems and blanch for about 5 minutes. It’s important not to overcook them, as they can become mushy. After blanching, immediately rinse the stems in cold water several times to cool them down and maintain their crispiness.
Step 4
If the blanched sweet potato stems are too long, cut them into 2-3 bite-sized pieces for easier eating. This makes them much more convenient to stir-fry and enjoy.
Step 5
Remove the stem and seeds from the red chili pepper, then thinly slice it into strips. This adds not only color but also a mild spiciness that enhances the overall flavor of the dish.
Step 6
Heat a pan and add 2 tablespoons of perilla oil. Add the prepared sweet potato stems and the sliced red chili pepper to the pan.
Step 7
Stir-fry gently over medium heat for about 1-2 minutes, allowing the sweet potato stems to get coated with the perilla oil. This process tenderizes the stems and adds a nutty aroma.
Step 8
Now, add all the seasoning ingredients. Add 0.5 Tbsp minced garlic, 0.5 Tbsp Korean soup soy sauce, 1 Tbsp anchovy sauce, 0.5 Tbsp oyster sauce, and 2 Tbsp plum extract in order. (We’ll add the sugar, sesame seeds, and pepper at the end.)
Step 9
Stir-fry for about 3 minutes, allowing the flavors to meld into the ingredients. Then, add 0.5 Tbsp of toasted sesame seeds and stir-fry for another 30 seconds before turning off the heat. Adding sesame seeds enhances the nutty flavor, making it even more delicious.
Step 10
Finally, sprinkle a pinch of black pepper and give it one final stir to complete your delicious stir-fried sweet potato stems with dried shrimp! Enjoy it with a warm bowl of rice.
